Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods
This study utilized hyperspectral technology in conjunction with chemometric methods for the non-destructive assessment of chilled meat quality. Average spectra were extracted from regions of interest within hyperspectral images and further optimized using seven preprocessing techniques: S-G, SNV, M...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1623671/full |
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| author | Zeyu Xu Zeyu Xu Zeyu Xu Yu Han Yu Han Yu Han Shuai Chen Shuai Chen Shuai Chen Dianbo Zhao Dianbo Zhao Dianbo Zhao Huanli Yao Huanli Yao Huanli Yao Jiale Hao Junguang Li Junguang Li Junguang Li Ke Li Ke Li Ke Li Shengjie Li Yanhong Bai Yanhong Bai Yanhong Bai |
| author_facet | Zeyu Xu Zeyu Xu Zeyu Xu Yu Han Yu Han Yu Han Shuai Chen Shuai Chen Shuai Chen Dianbo Zhao Dianbo Zhao Dianbo Zhao Huanli Yao Huanli Yao Huanli Yao Jiale Hao Junguang Li Junguang Li Junguang Li Ke Li Ke Li Ke Li Shengjie Li Yanhong Bai Yanhong Bai Yanhong Bai |
| author_sort | Zeyu Xu |
| collection | DOAJ |
| description | This study utilized hyperspectral technology in conjunction with chemometric methods for the non-destructive assessment of chilled meat quality. Average spectra were extracted from regions of interest within hyperspectral images and further optimized using seven preprocessing techniques: S-G, SNV, MSC, 1st DER, 2nd DER, S-G combined with SNV, and S-G combined with MSC. These optimized spectra were then incorporated into PLSR and BPNN models to predict TVB-N and TVC. The results demonstrated that the PLSR model employing S-G smoothing in combination with SNV preprocessing yielded optimal predictions for TVB-N (Correlation coefficient = 0.9631), while the integration of S-G smoothing with MSC preprocessing achieved the best prediction for TVC (Correlation coefficient = 0.9601). This methodology presents a robust technical solution for rapid, non-destructive evaluation of chilled meat quality, thereby highlighting the potential of hyperspectral technology for accurate meat quality monitoring through precise quantification of TVB-N and TVC. |
| format | Article |
| id | doaj-art-50860efdf3da4fd0ac32b926925916cb |
| institution | DOAJ |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-50860efdf3da4fd0ac32b926925916cb2025-08-20T02:48:17ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.16236711623671Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methodsZeyu Xu0Zeyu Xu1Zeyu Xu2Yu Han3Yu Han4Yu Han5Shuai Chen6Shuai Chen7Shuai Chen8Dianbo Zhao9Dianbo Zhao10Dianbo Zhao11Huanli Yao12Huanli Yao13Huanli Yao14Jiale Hao15Junguang Li16Junguang Li17Junguang Li18Ke Li19Ke Li20Ke Li21Shengjie Li22Yanhong Bai23Yanhong Bai24Yanhong Bai25College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, ChinaThis study utilized hyperspectral technology in conjunction with chemometric methods for the non-destructive assessment of chilled meat quality. Average spectra were extracted from regions of interest within hyperspectral images and further optimized using seven preprocessing techniques: S-G, SNV, MSC, 1st DER, 2nd DER, S-G combined with SNV, and S-G combined with MSC. These optimized spectra were then incorporated into PLSR and BPNN models to predict TVB-N and TVC. The results demonstrated that the PLSR model employing S-G smoothing in combination with SNV preprocessing yielded optimal predictions for TVB-N (Correlation coefficient = 0.9631), while the integration of S-G smoothing with MSC preprocessing achieved the best prediction for TVC (Correlation coefficient = 0.9601). This methodology presents a robust technical solution for rapid, non-destructive evaluation of chilled meat quality, thereby highlighting the potential of hyperspectral technology for accurate meat quality monitoring through precise quantification of TVB-N and TVC.https://www.frontiersin.org/articles/10.3389/fnut.2025.1623671/fullchilled meathyperspectralwavelength selectiontotal volatile basic nitrogentotal viable countnon-destructive detection |
| spellingShingle | Zeyu Xu Zeyu Xu Zeyu Xu Yu Han Yu Han Yu Han Shuai Chen Shuai Chen Shuai Chen Dianbo Zhao Dianbo Zhao Dianbo Zhao Huanli Yao Huanli Yao Huanli Yao Jiale Hao Junguang Li Junguang Li Junguang Li Ke Li Ke Li Ke Li Shengjie Li Yanhong Bai Yanhong Bai Yanhong Bai Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods Frontiers in Nutrition chilled meat hyperspectral wavelength selection total volatile basic nitrogen total viable count non-destructive detection |
| title | Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods |
| title_full | Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods |
| title_fullStr | Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods |
| title_full_unstemmed | Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods |
| title_short | Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods |
| title_sort | research on non destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods |
| topic | chilled meat hyperspectral wavelength selection total volatile basic nitrogen total viable count non-destructive detection |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1623671/full |
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